Caramelized Apple and Basil Soup
Chef David McClure of Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 18, 2010.
2 lbs. fresh apples, peeled & diced
1/2 lb. white onion, diced
1/4 lb. celery, diced
1 c. rice wine vinegar
2 c. pineapple juice
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. coriander
1 c. olive oil
1/2 lb. fresh basil
diced tomatoes and fresh basil for garnish
Sautee apples, onions and celery until lightly caramelized.
Chill and add to one-gallon bucket with all other ingredients except olive oil.
Blend with a hand mixer and slowly add olive oil.
Once incorporated, chill for at least 2 hours and serve with a fresh basil leaf and diced tomatoes.
Can also be heated in a saucepan and served hot.